📝 About This Recipe
This plant-based take on the Greek street food classic features savory, hand-carved seitan ribbons infused with aromatic oregano, garlic, and smoked paprika. The wheat gluten provides a remarkably 'meaty' texture that crisps up beautifully in the pan, mimicking the traditional vertical rotisserie. Wrapped in warm pita and drizzled with a cooling, garlic-heavy vegan tzatziki, this dish offers a vibrant explosion of Mediterranean flavors that will satisfy vegans and meat-eaters alike.
🥗 Ingredients
The Seitan 'Meat'
- 1.5 cups Vital Wheat Gluten
- 1/4 cup Nutritional Yeast (for savory depth)
- 1 cup Vegetable Broth (cold or room temperature)
- 2 tablespoons Soy Sauce (for umami and color)
- 2 teaspoons Dried Oregano
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
Gyro Marinade & Searing
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Black Pepper (freshly cracked)
Vegan Tzatziki Sauce
- 1 cup Plain Vegan Greek-style Yogurt (unsweetened)
- 1/2 English Cucumber (grated and squeezed dry)
- 2 tablespoons Fresh Dill (finely chopped)
- 2 cloves Garlic (minced into a paste)
For Assembly
- 4 pieces Pita Flatbreads (thick, Greek-style)
- 1 cup Cherry Tomatoes (halved)
- 1/2 Red Onion (thinly sliced)
- 1/4 cup Fresh Parsley (rough chopped)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, oregano, smoked paprika, and garlic powder until well combined.
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2
In a separate measuring jug, mix the vegetable broth and soy sauce. Pour the liquid into the dry ingredients.
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3
Stir with a spatula until a dough forms, then knead the seitan by hand for about 3-5 minutes. You want to develop the gluten until the dough feels elastic and rubbery.
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4
Flatten the seitan dough into a disc and steam it for 20 minutes over boiling water. This sets the structure and ensures it isn't 'spongy'.
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5
While the seitan steams, prepare the tzatziki by mixing the vegan yogurt, grated/squeezed cucumber, dill, minced garlic, and a pinch of salt. Set aside in the fridge to let the flavors marry.
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6
Once the seitan is steamed and slightly cooled, use a very sharp knife to shave off thin, irregular ribbons or slices, mimicking the look of shaved rotisserie meat.
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7
In a small bowl, whisk 1 tablespoon of olive oil, lemon juice, and thyme. Toss the seitan shavings in this mixture to coat them evenly.
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8
Heat the remaining 2 tablespoons of olive oil in a heavy-bottomed cast iron skillet over medium-high heat.
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9
Add the seitan slices in a single layer (work in batches if necessary). Fry for 3-5 minutes per side until the edges are dark brown and crispy.
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10
During the last minute of frying, lightly mist your pita breads with water and warm them in a separate pan or directly over a gas flame until soft and pliable.
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11
To assemble, spread a generous dollop of tzatziki down the center of each warm pita.
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12
Layer the crispy seitan 'meat' over the sauce, followed by tomatoes, red onion, and a sprinkle of fresh parsley.
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13
Fold the pita tightly, wrap the bottom in parchment paper or foil to hold it together, and serve immediately while the seitan is still sizzling.
💡 Chef's Tips
Don't skip the steaming step; it's the secret to a firm, meaty texture rather than a doughy one. When grating the cucumber for the tzatziki, use a clean kitchen towel to squeeze out every drop of moisture to prevent a watery sauce. For the best crust, use a cast iron skillet and don't crowd the pan—the seitan needs space to sear. If you want more heat, add a pinch of red chili flakes to the seitan marinade. If you are short on time, you can use pre-made store-bought seitan, but the homemade version has a much better texture for gyros.
🍽️ Serving Suggestions
Serve with a side of crispy lemon-oregano potato wedges. Pair with a chilled glass of Assyrtiko white wine or a crisp lager. Add a few Kalamata olives and vegan feta crumbles inside the wrap for extra saltiness. A simple side salad of cucumber and tomato with red wine vinegar dressing complements the richness of the seitan. Serve with a side of pickled peperoncini peppers for a spicy kick.